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Wednesday, July 7, 2010

I wish I could take credit for this plum tart recipe but it's not mine. I found it a long time ago, well actually 1997 to be exact in an issue of Family Circle. I've been making it every year since I stumbled upon the recipe. Normally, I don't like to post recipes that have been published before but I think this one is worth sharing.

1. Heat oven to 400 degrees.2. Prepare almond pastry: Combine flour, almonds, sugar and salt in bowl. Cut in butter until mixture resembles coarse meal. Add water one tablespoon at a time until mixture holds together. Divide pastry in half. Place one half in the refrigerator for later.

3. Cover the inside of a 9" tart pan ( with removable bottom) with dough. Place tart pan in the freezer for 15 minutes.

4. Remove form freezer and line with foil. Fill with pie weights or dried beans.

7. Roll remaining dough into a 9 inch circle. Cut dough into fourteen strips. Place seven strips vertically and seven strips horizontally to make a lattice top. Brush lattice top with milk and sprinkle with sugar.

8. Bake at 350 degrees for 45 minutes or until crust is golden and filling is bubbling. I've found that the edge of the tart darkens to quickly and usually tent it with foil about half way through.